Skillet Roasted Asparagus with Cashew Mayonnaise, Baby Beets, Vidalia Onion, Sorrel and Toasted Cardamom
Recipe by Linton Hopkins, Executive Chef, The Café at Linton’s in the Garden
Photography by Kyle Ripley, Haigwood Studios
Photography by Kyle Ripley, Haigwood Studios
Yield: 4 servings
Skillet Asparagus (recipe included)
Baby Beets (recipe included)
Cashew Mayonnaise (recipe included)
Red Wine Vinaigrette (recipe included)
1/2 Vidalia onion
12 sorrel leaves
fleur de sel to taste
3 cardamom seeds, toasted and crushed in a mortar and pestle
Prepare Skillet Asparagus, Baby Beets, Cashew Mayonnaise, and Red Wine Vinaigrette. Divide Skillet Asparagus among 4 plates, laying them in tidy piles. Arrange Baby Beets over and around asparagus. Dollop Cashew Mayonnaise around plate, about 1 tablespoon per serving. Shave onion very thinly and arrange on plates. Arrange sorrel leaves across plates. Swirl Red Wine Vinaigrette with spoon and drizzle over everything. Season with a little fleur de sel and cardamom.
Skillet Asparagus
28 pencil-thin asparagus, root ends cut off
1 tablespoon Georgia-grown extra virgin olive oil
1 teaspoon kosher salt
1 tablespoon lemon juice
For the Skillet Asparagus
Heat a large cast iron skillet until just smoking. Toss asparagus in oil and season with salt. Add asparagus in batches, arranging them in a single layer. Cook and toss around pan until browned and just beginning to wilt. Add a little lemon juice to deglaze pan. Remove and reserve. Note: Be careful not to overcook. Chef Hopkins prefers them to have a slight bite. They can also be grilled or roasted in the oven.
Baby Beets
2 baby red beets
2 baby yellow beets
2 baby Chioggia beets
kosher salt as needed
For the Baby Beets
Place beets in cold water to cover, adding 1 tablespoon kosher salt per quart of water, and bring to a simmer. Cook until knife pierces beets easily, about 30 minutes. Peel beets under cool running water. Cut into halves or quarters depending upon the size of the beets. Reserve each color separately in order to minimize the colors running together.
Cashew Mayonnaise
1 cup raw cashews, covered with water and soaked for 8 hours
1 teaspoon kosher salt
1/4 cup water
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
1 cup peanut oil (or neutral salad oil)
For the Cashew Mayonnaise
Drain cashews. Place cashews and all ingredients except oil into blender and process until very smooth, about 2 minutes, scraping down the sides after 1 minute. Slowly add oil until it is completely incorporated. Place in container and chill for 30 minutes for best texture. Refrigerate for up to 1 week; it will set more as it cools.
Red Wine Vinaigrette
5 tablespoons Georgia-grown extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon minced fresh parsley
1/2 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh chervil
2 tablespoons red wine vinegar
For the Red Wine Vinaigrette
Mix oil with everything except vinegar. Float vinegar on top. Let infuse for 5 minutes before using.
The Café at Linton’s in the Garden
Atlanta Botanical Garden
1345 Piedmont Avenue N.E.
404/585-2061
lintonsinthegarden.com
Hopkins’ tips for prepping the Skillet Roasted Asparagus:
• I prefer a slight toothsome quality to asparagus, like a good risotto, and thin asparagus are better for skillet cooking. Thick asparagus is better roasted in the oven to allow for a little more cooking time at higher heat.
• Keep the beets separated by color to prevent them from bleeding into one another. Also, scatter them on the plate to show off all their bright colors.
• A mandoline is the best tool for shaving the baby Vidalia onion. As a friend of mine’s grandmother would say, “Shave it so thin it only has one side.” Do this just before serving.
• Be judicious when adding the fresh cardamom as it can overwhelm the dish.
Skillet Asparagus (recipe included)
Baby Beets (recipe included)
Cashew Mayonnaise (recipe included)
Red Wine Vinaigrette (recipe included)
1/2 Vidalia onion
12 sorrel leaves
fleur de sel to taste
3 cardamom seeds, toasted and crushed in a mortar and pestle
Prepare Skillet Asparagus, Baby Beets, Cashew Mayonnaise, and Red Wine Vinaigrette. Divide Skillet Asparagus among 4 plates, laying them in tidy piles. Arrange Baby Beets over and around asparagus. Dollop Cashew Mayonnaise around plate, about 1 tablespoon per serving. Shave onion very thinly and arrange on plates. Arrange sorrel leaves across plates. Swirl Red Wine Vinaigrette with spoon and drizzle over everything. Season with a little fleur de sel and cardamom.
Skillet Asparagus
28 pencil-thin asparagus, root ends cut off
1 tablespoon Georgia-grown extra virgin olive oil
1 teaspoon kosher salt
1 tablespoon lemon juice
For the Skillet Asparagus
Heat a large cast iron skillet until just smoking. Toss asparagus in oil and season with salt. Add asparagus in batches, arranging them in a single layer. Cook and toss around pan until browned and just beginning to wilt. Add a little lemon juice to deglaze pan. Remove and reserve. Note: Be careful not to overcook. Chef Hopkins prefers them to have a slight bite. They can also be grilled or roasted in the oven.
Baby Beets
2 baby red beets
2 baby yellow beets
2 baby Chioggia beets
kosher salt as needed
For the Baby Beets
Place beets in cold water to cover, adding 1 tablespoon kosher salt per quart of water, and bring to a simmer. Cook until knife pierces beets easily, about 30 minutes. Peel beets under cool running water. Cut into halves or quarters depending upon the size of the beets. Reserve each color separately in order to minimize the colors running together.
Cashew Mayonnaise
1 cup raw cashews, covered with water and soaked for 8 hours
1 teaspoon kosher salt
1/4 cup water
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
1 cup peanut oil (or neutral salad oil)
For the Cashew Mayonnaise
Drain cashews. Place cashews and all ingredients except oil into blender and process until very smooth, about 2 minutes, scraping down the sides after 1 minute. Slowly add oil until it is completely incorporated. Place in container and chill for 30 minutes for best texture. Refrigerate for up to 1 week; it will set more as it cools.
Red Wine Vinaigrette
5 tablespoons Georgia-grown extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon minced fresh parsley
1/2 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh chervil
2 tablespoons red wine vinegar
For the Red Wine Vinaigrette
Mix oil with everything except vinegar. Float vinegar on top. Let infuse for 5 minutes before using.
The Café at Linton’s in the Garden
Atlanta Botanical Garden
1345 Piedmont Avenue N.E.
404/585-2061
lintonsinthegarden.com
Hopkins’ tips for prepping the Skillet Roasted Asparagus:
• I prefer a slight toothsome quality to asparagus, like a good risotto, and thin asparagus are better for skillet cooking. Thick asparagus is better roasted in the oven to allow for a little more cooking time at higher heat.
• Keep the beets separated by color to prevent them from bleeding into one another. Also, scatter them on the plate to show off all their bright colors.
• A mandoline is the best tool for shaving the baby Vidalia onion. As a friend of mine’s grandmother would say, “Shave it so thin it only has one side.” Do this just before serving.
• Be judicious when adding the fresh cardamom as it can overwhelm the dish.